Products Needed:
1 1/9 lb. flesh veal
1 1/2 oz. bacon
4 1/2 tbsp. butter
2 oz. onion
1 cup stock
1/2 cup white wine
1 tbsp. wheat flour
1-2 eggs
1/2 lemon
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Directions: Rum the meat with salt, turn it in bacon stripes.
Fry chopped onion in heated butter. Put the meat and fry both sides. Pour a part of stock and stew until softens.
Take the meat out. Add dried flour in the stock, pour wine.
Bring the sauce to boil, then filter, cool a little and whisk in fresh yolks. Add lemon juice. Cook through the sauce and cover the meat.
Serve with noodles, dumplings or potatoes.
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